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Mother’s Day Brunch Recipe – Pan Baked Omelet with Fontina and Asparagus and Quick Drop Biscuits

It’s Mother’s Day on Sunday, May 11th and here are three menu ideas perfect for a relaxed Mother’s Day brunch.

Pan Baked Omelet with Fontina and Asparagus
serves 4

8 free-range eggs
1/3 cup sour cream
1/2 cup half and half cream
3 oz fontina cheese, grated
4 tsp fresh basil, chiffonade
2 tsp fresh chives, chopped
10 asparagus spears
2 tsp butter
salt and freshly cracked pepper to taste

Preheat oven to 350°F.

Blanch asparagus for 60 seconds in boiling salted water, then shock in a bowl of ice water. Chop into one inch pieces. Whisk together sour cream, cream and eggs.

Mix in fontina, fresh herbs, salt and black pepper.

Melt butter in an 11-inch non-stick pan, coating the bottom and sides of the pan.  Pour the egg mixture into the pan and cover with parchment and foil.

Cook in a preheated oven for approximately 30 to 40 minutes or until set, slightly firm and barely beginning to puff.  Allow to rest 10 minutes.
Unmold onto a warm serving plate or a cutting board.

Note: This recipe can be made the day before as it reheats beautifully.

Chef tip: serve with a butter lettuce and Belgian endive salad tossed with red onion and orange or grapefruit citrus segments finished with your favourite simple vinaigrette (olive oil, honey, fresh orange juice, minced shallots, salt and pepper).

march 2012 enews (7)
Quick Drop Biscuits with Green Onion

Quick Drop Biscuits with Green Onion
makes 10 biscuits

2 cups all-purpose flour
2 Tbsp baking powder
1 tsp sea salt
½ cup cold butter, cubed
1 cup buttermilk
2 Tbsp green onion, chopped

Preheat oven to 350°F.

In a mixing bowl combine dry ingredients with an electric mixer, food processor or by hand. Add cold butter and mix until you get pea-size butter pieces.

Add any flavourings* you would like to mix in – for this recipe we used green onions.

Then gently mix in buttermilk until just combined. Don’t overwork the dough.

Scoop 10 even measures onto a greased or parchment lined baking sheet and bake for 12-17 minutes or until cooked all the way through.

*Flavour suggestions:
Savoury – fresh chopped herbs such as tarragon, thyme, parsley; grated Gruyère or cheddar.
Sweet – add a little granulated sugar, cinnamon, lemon zest, currants, or raisins.

Recipe and Photo Credit:  Executive Chef Margaret Chisholm

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